✍ WEEK 4: Your Live Class
Welcome to the fourth week of the bread module - this is where you get to play around! This week is all about getting creative and taking all that you’ve learnt about Irish bread-making to come up with your own creation. You can take it in your own direction whether looking at iconic flavours which hold cultural significance in Ireland, taking inspiration from wild, foraged ingredients or playing around with different fats and ways of enriching your dough. The live class at the end of the week is a great opportunity to ask for direct feedback from one of our chefs and to meet some of your fellow cohort members.
Share with the community
If you have any questions in the lead up to the live class, ask away on the community in the #LiveClass channel. It’s also a great place to share your ideas with the rest of the group, swap inspiration and even post up rough sketches of the dish you have in mind.
πŸ“Ί If You Haven't Already - Watch And Learn
Sea Foraging on North Bull Island
People have been foraging for edible plants in Ireland for centuries but much of this traditional knowledge has been lost. Watch as Chef Alison guides you through foraging for sea vegetables.
Dunany Flour
The traditional mills which exist today are not only a homage to what has come before but also play a key part in a more sustainable future. Meet Andrew and Leonie Workman of Dunany Flour.
πŸ“™ Get Ready To Go Live
Your Brief For The Live Class
For the Irish baking live class, you will need to make a loaf of bread leavened by soda, and a flavoured butter while the loaf bakes. Make sure you have all the ingredients and equipment you need ahead of the live session and if you have any questions, you can ask away in the community!
πŸ’­ Get Inspired
Not sure how to switch things up? Have a look below at some dishes from Kevin showing you a few ways you can get creative this week from creating your own butters, to developing the perfect jam or preserve to serve alongside your bread.
Making Your Very Own Apple Chutney
Exploring Ireland’s iconic flavours would not be complete without a look at apples. Nowadays, there are over 70 distinct Irish varieties of apple trees, and we can thank them for moreish apple pies, sparkling cider and this sweet chutney.
Developing The Perfect Jam For Your Bread
Keeping to the theme of foraging this week, have a try of Kevin’s rosehip jam recipe. Feel free to make this jam recipe your own seeing what’s in your back garden or in any nearby woodlands throughout the seasons.
Flavoured Butters to Slather On The Perfect Slice
You can't trace the history of food in Ireland without bumping into the cultural significance of butter and as the old Irish saying goes "what butter and whiskey won't cure, there is no cure for"!
πŸ“– Further Reading
If you haven't had a chance already, have a read of the revival of Irish cuisine which is shaking off its old food stereotypes, explore the story behind the iconic Guinness brand and read more about the culture of baking in the Emerald Isle.
The Celtic Food Revival: Our love letter to Irish cuisine
We make the case for Ireland's underappreciated cuisine, moving the narrative away from potatoes, poverty and pints
Irish Seaweed: From Famine Food to Foraged Delicacy
Amongst the rockpools and sea sprayed cliffs, seaweed grows freely, but only recently chefs, farmers and foragers have started paying attention to this long overlooked delicacy.
Irish Baking: An Island Unlike Any Other
Just like the flatbreads of the Middle East, or cornbread from the plains of North America, Irish baking culture is deeply rooted in the natural features of the terrain.